Beef/Standing Prime Rib Roast

Beef/Standing Prime Rib Roast
Beef/Standing Prime Rib Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1/2

    pound butter

  • 1

    (6 rib) standing beef roast at room temperature (about 10 pounds)

  • Salt and Pepper

  • Lawry's Season Salt

  • Horseradish Sauce

Directions

Preheat oven to 450 degrees, Melt butter in a saucepan over low heat. Place the roast, fat and round side up, in a shallow roasting pan. Ruc the entire surface with salt, pepper and seasoned salt to taste. brush on the melted butter. Roast in preheated oven for 20 minutes. Add 1 cup water to bottom of pan. Reduce temperature to 350 degrees and roast 1 3/4 to 2 hours longer for a rare roast, or until meat thermometer registers 130 degrees. Remove from oven and reserve 1/4 cup of the hot drippings for Yorkshire Pudding. Loosely cover the roast with aluminum foil and let stand 15-20 minutes. To carve, stand the roast on its wide flat side and slice horizontally across the grain then down along the rib bone; allow one slice per person. Place the slices on 6 warmed plates. Drizzle remaining pan drippings over each and serve with Horseradish Sauce and accompany with Yorkshire Pudding. Note: adjust the roasting time to 15 minutes per pound for a medium rare roast, 18 minutes per pound for one well done. Horseradish Sauce 1/2 cup grated fresh horseradish 1/4 cup sour cream 1 tbsp Worcestershire sauce Pinch of salt Combine all ingredients and let stand at least 1 hour to allow flavors to blend. serve as a condiment with the Standing Prime Rib roast. Yorkshire Pudding 1 cup flour 4 eggs at room temperature 1 cup milk, at room temperature Pinch of ground nutmeg Salt 1/4 cup hot pan drippings Preheat oven to 375 degrees Mix the flour and eggs thoroughly. add the milk and nutmeg and season with salt; beat together well. Heat two six cup muffin tins. Generously grease the tins with the hot pan drippings. Pour the pudding batter into the tins until three-quarters full. Bake in preheated oven for 45 minutes. do not open oven door during cooking; cold air may cause the pudding to fall. Remove and serve at once.

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